Sourdough Crumpets. Looking for tips, techniques, and all kinds of great information about sourdough baking? Find what you need in our sourdough baking guide. Taking the pancake idea one step further, the flavor of these crumpets or pancakes, while quite delicious with butter, syrup or jam, is equally good with savory additions.

Create all people, cooking is indeed things which is quite simple. Besides they are indeed like cooking and have ability cooking that is very good, they are also good in integrating each dish so that it becomes dish delicious. But there are those who cannot be able to cook, so they must learn and see recipes that are easy to follow.

These Easy Three Ingredient Sourdough Crumpets are exactly that, easy to make and even easier to eat! They really do have only three main ingredients in them, namely sourdough starter or sourdough discard, plain (all purpose) flour and baking powder. Add a smidgen of salt and some filtered water, and you have all you need to make soft, springy, chewy and utterly delicious fresh crumpets.

You can cook Sourdough Crumpets use 3 ingredients and 4 the steps. Here guides how you cook it.

The main ingredient Sourdough Crumpets as follows:

Prepare 100 g of starter.
Provide 1 tsp of baking powder.
Provide 1 tsp of salt.

Most crumpet recipes also add bi-carb soda to the mix that might give a lighter texture. I haven't tried it as I wondered about the reaction with the acids in the sourdough and, as they mostly call for it to be mixed in later in the process, the effect on the loss of gas that might result. Sourdough Crumpets with Natural Starter Recipe I have been wanting to make my own crumpets for about eight years. I can tell you this because that's when I remember placing, in my bulging clipping file, a mauve scrap of paper on which I'd copied a crumpet recipe from one of the ladies' magazines my grandmother used to subscribe to. the sourdough starter can be cold from the fridge; Discard: Collect up the starter you'd usually throw away (the 'discard') in a lidded container.

Instructions Sourdough Crumpets

If you've just fed your starter, mix everything together and leave it for a few hours. If you fed your starter a few hours ago, mix it with the baking powder and salt and cook it straight away..
The consistency of your mixture determines the crumpetyness of your Cruffins. A more liquid (ie. batter-like) mixture will produce something more like a crumpet, while a thicker mixture (but not quite thick enough to be called a dough) will produce something towards the muffin end of the spectrum. So adjust the consistency of your mixture with water or flour to get the desired consistency..
Heat a frying pan (medium heat) and muffin/egg rings. If you are going for something more muffiny, the batter will be thicker so you don't need the rings unless you want perfect round shapes..
Spoon/pour in the batter. Don't fill the rings completely - the crumpets will grow! Cook until the bubbles come out the top and the top dries out, about 3-4 minutes (the one in the picture is half dry, so needs a little more). If your bottoms burn before this happens, then next time try reducing the temperature or adding less batter. You can then flip and cook for a minute or so on top. Or if you really want to preserve your bubble holes, you can grill them in the oven for a min or two..

Scan the ingredients, and if that doesn't make you run to your kitchen and give these a go. I admit it — I've fallen in love with this recipe. And like any newfound flame, the passion is all-consuming. My sourdough starter, formerly neglected for weeks at a time, is now getting thrice-weekly feedings just so the discard can meet my family's crumpet needs. This sourdough crumpets recipe puts your sourdough starter discard to use, so that it doesn't go to waste, to make authentic English crumpets.